Pumpkin Bundt Cake With Chocolate Glaze Food

CHOCOLATE PUMPKIN BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

PUMPKIN BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F.
• Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
• Sift flour, baking powder, soda, salt and spices together; set aside.
• In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
• Blend dry ingredients into pumpkin mixture, mixing thoroughly.
• Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
• Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
• For the glaze, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla. Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.

GLAZED CHOCOLATE-PUMPKIN BUNDT CAKE

Steps:

• To prepare cake: Preheat oven to 350°F Coat a 12-cup Bundt pan with cooking spray.
• Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
• Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
• Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
• To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

PUMPKIN CHOCOLATE BUNDT CAKE

Steps:

• Preheat the oven to 350 ºF (180 ºC) and grease a 12-cup (3 L) bundt pan.
• Sift the flour, granulated sugar, 2 ½ tsp (7.5 g) of the baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.
• In a separate bowl, whisk the pumpkin puree, ¾ cup (175 mL) of the buttermilk, brown sugar, eggs and oil and add this to the dry mixture, whisking until smooth. Divide the batter in half and add the cocoa powder, remaining ¼ cup of buttermilk and ¼ tsp (1 g) of baking powder into one bowl until evenly combined.
• Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan, until both batters are used up. Use a skewer to swirl the batter a little bit. Bake the bundt cake for 60-75 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the bundt cake for 30 minutes in the pan and then tip it out onto a rack to cool completely.
• For the glaze, melt the butter and cook it until it browns, about 2 minutes. Strain the particles out and place the browned butter in a clean pot and add the brown sugar and 2 Tbsp (30 mL) of the milk and bring to a full boil while stirring. Pour this over the icing sugar in a bowl, add the vanilla and stir until cooled enough to be glaze consistency - if it seems too thick, you can add the remaining 1 Tbsp (15 mL ) of milk, a little at a time, until you get the right consistency (it should be somewhat fluid but not runny.) Pour this overtop of the Bundt so that it drips partway downs the sides. Leave the glaze to set for an hour before slicing.

PUMPKIN BUNDT CAKE WITH VANILLA-ORANGE GLAZE

Steps:

• Preheat oven to 350F degrees.
• Coat 6-cup bundt pan with non-stick cooking spray.
• In a medium bowl combine flours, pumpkin pie spice, baking powder, baking soda, and salt.
• In a large bowl combine butter and brown sugar and beat at medium speed until mixed well.
• Beat in pumpkin and egg.
• Reduce to low speed and beat in flour mixture.
• Blend in buttermilk and 2 teaspoons vanilla, just until moistened.
• Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted comes out clean.
• Cool the cake in pan on wire rack for 10 minutes. Remove cake from pan and allow to cool completely on wire rack.
• For the glaze, combine confectioners' sugar, vanilla and orange juice in small bowl. Stir until well mixed.
• Drizzle over cooled cake.

PUMPKIN CHOCOLATE CHIP BUNDT CAKE

Steps:

• Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.

CHOCOLATE PUMPKIN CAKE WITH CINNAMON CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12-cup bundt pan.
• In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
• Mix on low for 1 minute.
• Scrape down sides of bowl.
• Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
• Fold in chocolate chips and nuts.
• Spoon batter into prepared bundt pan and smooth out top with a spatula.
• Bake for 40 minutes or until top springs back when lightly pressed.
• Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
• To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
• Boil for 1 minute while stirring constantly.
• Remove from heat.
• Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
• Let sit a few minutes to thicken.
• Pour over cooled cake.
• Dust with powdered sugar if desired.

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Cake: Preheat oven to 350°.
• Grease and flour bundt pan, set aside.
• In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
• In another bowl, combine water, eggs, and vanilla mixing well.
• Add egg mixture to dry mixture and mix with spoon until just blended.
• Pour into prepared pan.
• Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
• Cool 15 to 20 minutes before removing cake from pan.
• When completely cool, drizzle cake with Chocolate Glaze.
• Chocolate Glaze: Combine all ingredients in bowl.
• Mix with spoon until smooth.

PUMPKIN CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 12 cup Bundt pan.
• Combine brown sugar and shortening in large bowl.
• Beat on low speed until creamy.
• Add the eggs one a time, beating well after each addition.
• Stir in the pumpkin and water.
• Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
• Add to the pumpkin mixture, beating at low speed until well blended.
• Beat for 2 minutes at medium speed.
• Fold in the 1/2 cup of walnuts and raisins.
• Spoon into the pan.
• Bake for 55-60 minutes.
• Cool for 10 minutes before removing from the pan.
• Place cake on serving plate.
• For the glaze, combine the sugar, orange peel and orange juice.
• Stir with a spoon until well blended.
• Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
• Sprinkle with additional nuts before the glaze hardens.

PORTERFIELD PUMPKIN BUNDT WITH SNOW WHITE GLAZE

Steps:

• Pan preparation:
• Generously coat the pan with butter-flavor nonstick vegetable spray or solid shortening, dust with flour, and tap out the excess flour.
• Make pumpkin bundt:
• Position rack in lower third of oven. Preheat oven to 350°F.
• In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.
• Add the granulated sugar to the large bowl of an electric mixer and crumble in the dark brown sugar, breaking up any clumps with your fingers. Add the oil and 2 eggs and beat until blended, then beat in the remaining eggs and the pumpkin. Scrape down the bowl and beater.
• With the mixer on the lowest speed, alternately add the juice or milk (or buttermilk if using) and the dry ingredients. When everything is blended, scrape down the bowl, then beat a few seconds longer until the batter is smooth and creamy.
• Scoop the batter into the prepared pan. Bake for 65 to 70 minutes (or for the time indicated for your altitude in the chart) or until the cake has risen, is springy to the touch and is cracked on top, and a cake tester inserted in the center comes out dry. Cool the cake in its pan on a rack for 20 to 25 minutes.
• Slide a knife around the pan sides and the top of the tube to release the cake. Top the cake with a foil-covered cardboard cake disk or a flat plate, invert, and lift off the pan. Peel off the paper, if you used it. Cool the cake completely.
• Make glaze:
• Once the cake has cooled, whisk together all the ingredients for the glaze until smooth and creamy. Add a drop more of milk if necessary. The glaze should have a soft, just slightly runny (but not liquefied) consistency. Spread the glaze on the top of the cake, letting it drip down the sides. While the glaze is still soft, sprinkle on the nuts, if desired. The glaze hardens as it dries.
• Cooks' Note
• Quantities for the glaze remain the same at all altitudes, but if you are baking the cake at high elevation, follow the adjustments below.
• If baking at 3,000 feet:
• Increase flour to 3⅓ cups plus 1 tablespoon. Omit baking powder. Increase baking soda to 2 teaspoons minus ⅛ teaspoon. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with ¾ cup buttermilk. Place rack in lower third of oven; bake at 375°F for 55 to 57 minutes.
• If baking at 5,000 feet:
• Increase flour to 3⅓ cups plus 2 tablespoons. Omit baking powder. Increase baking soda to 1¾ teaspoons. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with 1 cup minus 2 tablespoons buttermilk. Place rack in lower third of oven; bake at 375°F for 50 to 55 minutes.
• If baking at 7,000 feet:
• Increase flour to 3½. Omit baking powder. Increase baking soda to 1½ teaspoons. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with 1 cup buttermilk. Place rack in lower third of oven; bake at 375°F for 65 to 70 minutes.
• If baking at 10,000 feet:
• Increase flour to 3½ plus 1 tablespoon. Omit baking powder. Increase baking soda to 1⅛ teaspoons. Increase salt to 1 teaspoon. Increase cinnamon to 2½ teaspoons. Increase nutmeg to 2 teaspoons. Increase ground ginger to 2 teaspoons. Decrease allspice or mace to 1 teaspoon. Decrease cloves to ¼ teaspoon. Decrease granulated sugar to 1¼ cups. Decrease brown sugar to 1 cup. Decrease oil to ¾ cup. Increase to 6 large eggs. Replace orange juice with 1 cup minus 2 tablespoons buttermilk. Place rack in lower third of oven; bake at 375°F for 60 to 63 minutes.